CN109303307A - A kind of method that band kind skin impregnates toast earthnut benevolence - Google Patents
A kind of method that band kind skin impregnates toast earthnut benevolence Download PDFInfo
- Publication number
- CN109303307A CN109303307A CN201710626592.1A CN201710626592A CN109303307A CN 109303307 A CN109303307 A CN 109303307A CN 201710626592 A CN201710626592 A CN 201710626592A CN 109303307 A CN109303307 A CN 109303307A
- Authority
- CN
- China
- Prior art keywords
- impregnates
- peanut
- minutes
- temperature
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000008692 Carum bulbocastanum Nutrition 0.000 title claims abstract description 10
- 244000026685 Conopodium majus Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 65
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 54
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 54
- 235000020232 peanut Nutrition 0.000 claims abstract description 54
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000001514 detection method Methods 0.000 claims abstract description 6
- 239000002184 metal Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 6
- 230000017525 heat dissipation Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001061106 Sargocentron rubrum Species 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- -1 natural colored Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of methods that band kind skin impregnates toast earthnut benevolence, steps are as follows: checking and accepting, and → selecting →, which impregnates, → drying → toasts → cools down → and clinker selects → metal detection → weighing and bagging → joint sealing → warehousing finished products, and each component and its parts by weight in baking process are as described below: shelled peanut: 100%.Band kind skin toast earthnut food nutrition produced by the invention is abundant, absorbs convenient for human consumption, and nutriment loss is few, and crisp brittleness is good, and hardness is low, in good taste, meets the needs of the majority of consumers, wide market.
Description
Technical field
The present invention relates to a kind of production technology of shelled peanut baked goods, specifically a kind of band kind skin impregnates baking flower
Raw method.
Background technique
Roasted peaunt kernel is a kind of popular long peanut processing method in China, and ancient tradition processes this method
Peanut it is also for a long time more fragrant.In recent years as people's living standard improves, the demand to these products is also increasing, and mouthfeel is wanted
The standard asked is also higher and higher.
With continuously improving to production technology, the mouthfeel with kind skin roasted peaunt kernel is also more and more abundant, this industry
It moves ahead, gradually grows up steadily, be the extremely abundant inevitable outcome selected in terms of eating later of people 's material life,
It is a kind of food of enjoying type.The substantially following several method of currently used band kind skin toast earthnut benevolence production technology:
(1) direct baking technology: direct baking technology is that shelled peanut is directly baked into product using oven, most of at present to dry
The method is used in the peanut enterprise industrialized production of roasted peaunt kernel.It such as at 200 ~ 280 DEG C, is toasted under the conditions of 1.5 ~ 3h, temperature
Height, the time is long, and energy consumption is high, and the kind skin scarlet in product easily connect fall off, mouthfeel is harder, various nutritional ingredients are easily made
At loss.
(2) microwave bulking technology: microwave penetration power is strong, and material is by microwave radiation, internal moisture rapid vaporization.Microwave is swollen
The advantages of change is that dewatering speed is fast, but influence of the microwave baking vulnerable to shape of product, thickness, size, water content, dehydration are toasted
Unevenly.Portioned product has not been reached yet due water-content indicator, and another part coking, is difficult to be controlled.Cause
This, microwave baking is in the laboratory research stage mostly, there are no the report of industrial applications.
Shandong is the big province of peanut cultivation, but a large amount of peanut is sold as raw material, and peanut process deeply industry is extremely thin
Weak, therefore, developing peanut baked product helps to develop peanut food industry, improves the scientific and technological content of (Groundnut products) and adds
Value adjusts China's agricultural structure, drives the enthusiasm of peasant planting peanut.
Peanut nutritional ingredient rich in, once there were the title of " green milk " " the first nutraceutical " in foreign countries, in China one
A little areas are also referred to as " peanut ", edible and medical value with higher.It is longer than nourishing help, facilitates macrobiosis benefit
Longevity, and " Vegetable meat ", " meat or fish in element " are known as soya bean.The nutritive value of peanut is higher than grain class, can with egg,
Some animal foods such as milk, meat match in excellence or beauty.It contains containing for a large amount of protein and fat, especially unsaturated fatty acid
Measure very high, the very suitable various nutraceutical of manufacture.
Summary of the invention
It is an object of the invention in view of the shortcomings of the prior art, provide a kind of low temperature, retain peanut red coat to greatest extent
Immersion toast earthnut benevolence method, remain peanut nutritional ingredient, natural colored, product has low fat, low in calories etc.
Feature is the healthy baked goods of a new generation.
The technical solution of the present invention is as follows: a kind of band kind skin impregnates the method for toast earthnut benevolence, the step is as follows:
1. raw material check and accept: shelled peanut select medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using classification after 34/38,
Some more, the too big or too small shelled peanut of removing of 38/42 specification；
2. impregnating: a soak (40+5 kilograms of kg of water salt) impregnates 400 kilograms of raw materials, and the time is 3-4 minutes；
3. drying: the raw material impregnated loading being drenched water tank, is placed on and drenches on waterwheel, push-in dries area, and the temperature for drying area is protected
It holds at 15-20 DEG C, humidity 30-50%, dries 4 hours；
4. baking: to the micro- depth of peanut color, at 180-200 DEG C, baking time is 45-50 minutes for baking temperature control；
5. cooling down: the baked communicated band of shelled peanut is air-dried heat dissipation 30 ~ 40 minutes；
6. clinker is selected: rejecting all kinds of underproof products such as scaling；
7. choosing good finished product after metal detection, it is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
Each component and its parts by weight in baking process of the present invention is as follows: band red peanut benevolence 100%.
The process of the present invention impregnated, toasted is as follows: raw material shelled peanut is put into soak and is impregnated 3-5 minutes,
Loading drenches water tank, is placed on and drenches on waterwheel, and push-in dries area, and the temperature for drying area is maintained at 15-25 DEG C, and humidity 30-50% dries in the air
It is 4 hours dry, in the case where temperature is 180-200 DEG C of furnace temperature, toast 45-60 minutes；Preferably: the mistake of the immersion, baking
Journey is as follows: raw material shelled peanut being put into soak and is impregnated 3-4 minutes, loading drenches water tank, is placed on and drenches on waterwheel, push-in is dried
Area, the temperature for drying area are maintained at 15-20 DEG C, humidity 30-45%, dry 4 hours, in the case where temperature is 180-200 DEG C of furnace temperature,
Baking 45-50 minutes.
The invention has the benefit that the low temperate species skin roasted peaunt kernel of the present invention and high temperature direct baking and microwave baking phase
More full of nutrition than including (1): band kind skin baking is impregnated due to first passing through, then low temperature barbecue, to remain flower to the greatest extent
The nutrition of raw benevolence；(2) it absorbs: being toasted again compared with common direct baking, after immersion and unique convenient for human consumption
Immersion process formula can make peanut retain nutrition to the greatest extent in baking, absorb convenient for human consumption, and be not easy
It gets angry.(3) storage period is long: the product of baking not oil-containing is impregnated, so as to avoid Oxidation of Fat and Oils phenomenon；Product moisture content exists simultaneously
5% hereinafter, therefore shelf life of products is longer.Using impregnating, the product hardness toasted out is lower than product hardness in the market
39.04%, brittleness improves 32.21% than product in the market.Nutriment loss is few, and crisp brittleness is good, and hardness is low, in good taste, full
The demand of sufficient the majority of consumers, wide market.
Specific embodiment
Embodiment 1:
Shelled peanut selects medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using 34/38,38/42 specification after classification
It is some more, remove too big or too small shelled peanut；Shelled peanut is put into soak according to quantity after cleaning, one (40 kilograms of soak
+ 5 kilograms of salt of water) 400 kilograms of raw materials are impregnated, the time is 3-4 minutes；The raw material impregnated loading is drenched into water tank, is placed on Li Shui
Che Shang, push-in dry area, and the temperature for drying area is maintained at 15-20 DEG C, humidity 30-50%, dries 4 hours；By the peanut after drying
Benevolence puts into oven, until the micro- depth of peanut color, at 180-200 DEG C, baking time is 45-50 minutes for baking temperature control；It will be baked
The communicated band of shelled peanut air-dry heat dissipation 30 ~ 40 minutes；Reject all kinds of underproof products such as scaling；The finished product chosen is through metal
After detection, it is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
Embodiment 2:
Shelled peanut selects medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using 34/38,38/42 specification after classification
It is some more, remove too big or too small shelled peanut；Shelled peanut is put into soak according to quantity after cleaning, one (40 kilograms of soak
+ 7 kilograms of salt of water) 400 kilograms of raw materials are impregnated, the time is 2.5-3.5 minutes；The raw material impregnated loading is drenched into water tank, is placed on
It drenches on waterwheel, push-in dries area, and the temperature for drying area is maintained at 15-20 DEG C, humidity 30-40%, dries 3.5 hours；After drying
Shelled peanut put into oven, until the micro- depth of peanut color, at 180-190 DEG C, baking time is 40-45 minutes for baking temperature control；
The baked communicated band of shelled peanut is air-dried into heat dissipation 35 ~ 45 minutes；Reject all kinds of underproof products such as scaling；The finished product chosen
After metal detection, it is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
Embodiment 3:
Shelled peanut selects medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using 34/38,38/42 specification after classification
It is some more, remove too big or too small shelled peanut；Shelled peanut is put into soak according to quantity after cleaning, one (40 kilograms of soak
Water) 400 kilograms of raw materials are impregnated, the time is 4-5 minutes；The raw material impregnated loading is drenched into water tank, is placed on and drenches on waterwheel, be pushed into
Area is dried, the temperature for drying area is maintained at 15-20 DEG C, humidity 30-50%, dries 4 hours；Shelled peanut after drying, which is put into, to be dried
Oven, until the micro- depth of peanut color, at 180-190 DEG C, baking time is 40-50 minutes for baking temperature control；By baked shelled peanut
Communicated band air-dries heat dissipation 30 ~ 40 minutes；Reject all kinds of underproof products such as scaling；The finished product chosen after metal detection,
It is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
Claims (3)
1. a kind of method that band kind skin impregnates toast earthnut benevolence, the step are as follows:
1. raw material check and accept: shelled peanut select medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using classification after 34/38,
Some more, the too big or too small shelled peanut of removing of 38/42 specification；
2. impregnating: a soak (40+5 kilograms of kg of water salt) impregnates 400 kilograms of raw materials, and the time is 3-4 minutes；
3. drying: the raw material impregnated loading being drenched water tank, is placed on and drenches on waterwheel, push-in dries area, and the temperature for drying area is protected
It holds at 15-20 DEG C, humidity 30-50%, dries 4 hours；
4. baking: to the micro- depth of peanut color, at 180-200 DEG C, baking time is 45-50 minutes for baking temperature control；
5. cooling down: the baked communicated band of shelled peanut is air-dried heat dissipation 30 ~ 40 minutes；
6. clinker is selected: rejecting all kinds of underproof products such as scaling；
7. choosing good finished product after metal detection, it is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
2. the method that band kind skin according to claim 1 impregnates toast earthnut benevolence, it is characterised in that: the band kind skin dries
Without any addition, pure (Groundnut products) during roasting.
3. the method that band kind skin according to claim 1 impregnates toast earthnut benevolence, it is characterised in that: the immersion baking
Process it is as follows: raw material shelled peanut is put into soak and is impregnated 3-5 minutes, loading drench water tank, be placed on and drench on waterwheel, be pushed into
Area is dried, the temperature for drying area is maintained at 15-25 DEG C, humidity 30-50%, dries 4 hours, the furnace temperature for being 180-200 DEG C in temperature
Under, it toasts 45-60 minutes；Preferably: the process of the immersion, baking is as follows: raw material shelled peanut is put into soak
It impregnates 3-4 minute, loading drenches water tank, is placed on and drenches on waterwheel, is pushed into and dries area, and the temperature for drying area is maintained at 15-20 DEG C, wet
30-45% is spent, is dried 4 hours, in the case where temperature is 180-200 DEG C of furnace temperature, is toasted 45-50 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626592.1A CN109303307A (en) | 2017-07-28 | 2017-07-28 | A kind of method that band kind skin impregnates toast earthnut benevolence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626592.1A CN109303307A (en) | 2017-07-28 | 2017-07-28 | A kind of method that band kind skin impregnates toast earthnut benevolence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109303307A true CN109303307A (en) | 2019-02-05 |
Family
ID=65202264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710626592.1A Pending CN109303307A (en) | 2017-07-28 | 2017-07-28 | A kind of method that band kind skin impregnates toast earthnut benevolence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109303307A (en) |
-
2017
- 2017-07-28 CN CN201710626592.1A patent/CN109303307A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101889699B (en) | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology | |
| CN104186850A (en) | Production process of abelmoschus esculentus(L) Moench scented tea | |
| CN102550964A (en) | Method for processing microwave-heated rice dumplings | |
| CN104432275A (en) | Processing method of purple sweet potato taste honey peanuts | |
| CN102599232A (en) | Method by utilizing vacuum freeze drying technology to produce health cauliflower | |
| CN103947974A (en) | Preparation process of peanut sandwiched crispy jujubes | |
| CN1261048C (en) | Various kinds of soups for instant noodles, and its prepn. method | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN103932287B (en) | The preparation method of sootiness peanut | |
| CN104171765A (en) | Method for soaking roasted peanut kernel with seed coat | |
| CN109303307A (en) | A kind of method that band kind skin impregnates toast earthnut benevolence | |
| CN109303305A (en) | A kind of method that low-temperature bake produces milky white shelled peanut | |
| CN104351864A (en) | Preparation method of instant peanuts | |
| CN106174202B (en) | Zijing jujube and preparation method thereof | |
| CN109303308A (en) | A kind of method that low-temperature bake production peanut is broken | |
| CN109303310A (en) | A kind of method that low-temperature bake produces peanut half | |
| CN104161280A (en) | Method for producing low-temperature oil-fried peanuts | |
| CN104146294A (en) | Low temperature baking method of hulled peanut kernels | |
| CN109303309A (en) | A method of with shell toast earthnut | |
| CN102613612A (en) | Processing method of snack food of Chinese chestnut | |
| CN109303306A (en) | A kind of method of naturally dry low-temperature frying production fried shelled peanut | |
| CN104544349A (en) | Method for baking half peanut kernels at low temperature | |
| CN104509771A (en) | Dehydrated instant fried rice block and manufacturing method thereof | |
| CN104187890A (en) | Method for baking shelled peanuts | |
| CN103461628A (en) | Method for producing coated peanuts at low temperature and variable pressure |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190205 |
|
| WD01 | Invention patent application deemed withdrawn after publication |